Braised lamb shanks in fragrant almond sauce
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Serves:     people
Notes from Anna

Shanks are a meaty and economical cut, rich in protein and vitamin B12. The spice combo adds a mix of antioxidants to the dish and support digestion.  This is a great dish for a lazy, relaxed weekend lunch and any leftovers are delicious re-heated or stuffed into a pitta with green leaves and chopped tomatoes.



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  1. Rinse the meat and pat dry with kitchen paper.
  2. Peel and slice the garlic cloves. Peel and roughly chop the onions. Peel and finely chop the ginger.
  3. Put the onions, ginger, garlic and flaked almonds in a blender and whizz to a paste, adding a little water if needed.
  4. Place the lamb shank in a glass dish and cover with the aromatic paste. Marinate for at least two hours or overnight.
  5. Warm the oil in a large casserole. Add 1 teaspoon of coriander seeds and 1 teaspoon of cumin seeds and cook for a couple of minutes.
  6. Scrape the marinading paste off the lamb shanks and reserve. Add the meat to the pan and brown all over. Then add the marinade and cook for a few more minutes until the paste starts to release a fragrant aroma.
  7. Add 200ml of water to the pan, turn the heat down and simmer for 90 minutes.
  8. Meanwhile, toast the remaining cumin and coriander seeds. Put them in a pestle and mortar and add the cardamom pods, cayenne pepper, peppercorns, cinnamon, a grating of nutmeg and a good pinch of sea salt. Grind to a coarse mix. Remove the cardamom husks and set aside.
  9. After the cooking time, lift the shanks on to a serving dish, cover with kitchen foil and keep warm.
  10. Add the crème fraiche and spice mix to the pan. Turn up the heat and bring the sauce to the boil, stirring frequently to prevent the cream separating. Boil the sauce for 10 minutes or until it thickens to a creamy consistency.
  11. Spoon the sauce over the shanks and serve immediately.

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